i love red velvet cake. I use butter in my recipe but I am willing to try this one since it has butter and oil (oooh moist) and far less oil than I have ever seen in a rv recipe LOL.. I got some cuppies to make Wednesday but I don’t want to test them on the customer even though she is my friend. LOL sooooo anyone have any tips on how I can half this recipe? (RLB has gotten me hooked on gram measurements LOL) then I can test them on my hubby who can compare the ones I have sitting on my counter already!

I found that the recipe was pretty fussy in terms of mixing (it took a lot of yolks and im kinda lazy when I don’t HAVE to do something) I understand the purpose of yolks in regards to RLB recipes but she did state that that was wasted on a “chocolate cake”

it was moist, but It definatly doesn’t have enough chocolate flavor for me. I use 2T cocoa in my recipe and I have found that 3T can be too much but less than 2 is not enough.. This was more like a yellow cake with red color..

the red velvet that I use, is an oil cake… plain and simple…it’s like a panda cake formula, or those choc cupcakes that you bake with cream cheese filling? only it’s REd.. no chocolate flavor, 2 T hardly impacts the flavor, but helps the color a bit, and also the chemistry… I find it a bizarre little adventure, not really knowing what tempts people to “LOVE THAT CAKE” but they do…

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If chocolate were a friend it’d be one needing compliance:
but bread on the other hand is a cahtartic, soulful blend of commraderie, chemistry , and respect.

actually 2T does impact the flavor. I wouldn’t say enough to make it a “chocolate cake” but I can definitely taste the chocolate in the cake. I have made at least 6 possibly 7 recipes for red velvet cake having a range from 1t cocoa to 1/2 cup or cocoa.. some have had butter, some have had oil.. before I tried these recipes I had never eaten a red velvet cake, I relied on someone who was a lover of it who told me umm it kinda tastes like chocolate kinda not.. LOL

in my opinion, making it with butter gives it a richness that oil doesnt. and it does have a lil twang of choc.. I even tried red velvet snack cakes from the store (look like twinkies) and they had a slight cocoa taste but not enough to be considered chocolate.

I’m not from the south but on other forums and stuff when someone said “rv is a vanilla cake with red color” it was like you insulted their mamas LOL

Thanks so much for sharing your recipe. I will surely be trying it. Red Velvet cake isn’t one of my favorites, but my Significant other loves it! I’ve tried several recipies…never really been happy. Can’t wait to try yours!

Please help! I am making a 3 tier red velvet cake for my friend’s daughter birthday in two weeks. I have been sampling many different types of red velvet recipes, but with no sucess so far. After reading the wonderful reviews of your recipe, I am hopeful that this could be a winner…finally! Can you please email your recipe. I would really appreciate it. My email adress is [email=superlady722@yahoo.com]. Thanks.

I’m about to commit a rose forum sin: but i have to admit that when i make red velvet cake (which i really don’t understand at all) i use a white cake mix, add 2 tbsp of cocoa, a tsp of vinegar, replace the water with buttermilk and pour in one bottle of red dye. i wanted to leave out the food color, but apparently the color is a big part of the experience for RV lovers.

i use rose’s white chocolate cream cheese buttercream, as i refuse to serve anything with confectioner’s sugar in it, and so far so good. that BC tastes great on spice cake and carrot cake too.